Print

Indonesian Garlic Chicken

garlic chicken
Print Recipe

Indonesian Garlic Chicken is the most delicious – crispy and toffee-brown on the outside, sweet and succulent on the inside – thanks to its unusual pre-frying marinade of garlic and palm vinegar.

Ingredients

Units Scale
  • 1 whole chicken (2–3.5 lbs) cut into 10 pieces or 2 lbs chicken wings, thighs and/or drumsticks
  • 8 garlic cloves, peeled and smashed
  • 1 cup palm cider or rice vinegar
  • 1 1/2 tsp sea salt
  • Peanut oil, for frying

Instructions

  1. Rinse the chicken under cold water, drain well and pat dry with a paper towel. Set aside.
  2. In a large bowl, combine the garlic, vinegar and salt. Add the chicken and combine well. Cover with saran wrap and leave to marinate in the fridge for 1-2 hours, stirring once or twice to ensure the marinade coats every piece.
  3. Remove the chicken pieces from the marinade and pat them thoroughly dry with a paper towel, gently squeezing each piece to remove excess liquid. Set aside.
  4. Add oil to a depth of 1″ in a large frying pan and place over a medium-high heat until hot but not smoking. Gently slide as many of the chicken pieces into the oil as will fit without touching (you’ll probably need to fry the chicken in two batches). After about 10 minutes, when the chicken has turned deep golden brown and crispy, turn it over and continue to fry – it should take 20-25 minutes in total. Test by poking a fork into the thickest portion and pressing down on it – the juices should run clear, not pink.
  5. Remove the chicken pieces and let them drain on a wire rack or paper towels for a few minutes before transferring to a serving platter. Serve immediately.

Nutrition

Find it online: https://goingmywayz.com/indonesian-garlic-fried-chicken/